Development of an optimised papaya pulp nectar using a combination of irradiation and mild heat

Papaya does not sufficiently maintain desired fresh fruit quality when shipped long distances due to an easily bruised soft skin and a short shelf life. This leads to both a large supply of pulp from unsightly fruit that is never shipped and low sales due to blemished fruit. Unfortunately, traditional preservation methods (pasteurisation) negatively alter papaya’s fresh flavour. Thus to effectively utilise available papaya pulp, processing requires an approach that enables retention of papaya’s natural flavours without excessive heat. Papaya fruit (Carica papaya L., var.’s Rainbow (yellow-fleshed) and SunUp (red-fleshed)) were pulped, diluted, and processed with mild heat (80 °C, 5 min), irradiation (5 kGy or 7.5 kGy) or combinations of both. Irradiation resulted in a significant reduction in ascorbic acid content. Mild heat treatment significantly reduced pectinesterase activity and microbiological viability. Irradiation followed by heat further enhanced destruction of Listeria innocua and Clostridium sporogenes and retained the flavour and a nutritional profile closest to untreated controls. The product was microbiologically safe with acceptable enzyme levels and would be shippable under refrigeration.